Preheat oven to 400 degrees F. Prepare two
baking sheets: line one with foil and the other with parchment paper.

Slice the peeled beets into thick slices, about
1/2-inch thick. Lightly coat the sliced beets with olive oil, and toss with
fresh thyme leaves and a bit of salt and pepper.

Lay the beet slices out on the foil-lined
baking sheet. Bake for 10 minutes. Remove from oven.

Meanwhile, roll out the puff pastry into a 10 x
10-inch square, or a comparably sized rectangle. Transfer to the baking sheet
lined with parchment.

Arrange the beet slices on the puff pastry,
leaving about an inch or two along each side. Roll the puff pastry edges up to create
a free-form crust, pinching the corners.

Bake at 400 degrees F for 10 minutes, then
reduce heat to 350 degrees F and continue to bake for 25-30 more minutes, until
the pastry is golden brown and the beets are fork tender. Remove from oven and
let cool briefly.

Mix the goat cheese and blue cheese together
with a fork, and crumble over the beet tart.

Toss the frisee with lemon juice, olive oil,
and a pinch of salt to coat, and serve over the tart

Can you tell I love goat cheese? For the first three recipes, visit here.